The other day my mother asked me, “Of all the things you cook, which one do you love the best?” I replied, “Dessert! All kinds. English trifles. French tarts. Cakes, cupcakes, and cookies.” It was a set up. She smiled and asked with a tilted head, “Cookies?! What kind?!”
So I made her some cookies. She sat and watched me as I played with a recipe, offering suggestions and licking the bowl. Her dog, Fez, sat on her lap hoping for something to drop.
I made a cookie with an overdose of espresso powder and a subtle amount of finely chopped pecans and I learned so much from it.
First of all, that I absolutely love this recipe and how it turned out. Second, I made silver dollar size cookies (mignardises) first with the dough, and they really were superb, so intensely coffee flavored that they would be perfect on the side of a shot of espresso coffee. Third, I made bigger size cookies with the dough, and they were perfect to tie up with a bow and present to my patiently waiting mother.
The finely chopped pecans added just the right amount of crunch…..
….I used a teaspoon to scoop out the dough and mound it on a baking sheet to make the tiny cookies, and I used a tablespoon to make the larger cookies…
….you can use the recipe below to make both sizes….the tiny cookies take 9 minutes to bake, the larger cookies take 11-12 minutes to bake.
These are the tiny ones! Perfect little bites.
Espresso Pecan Cookies
- 2 sticks sweet butter, room temperature
- 1/4 cup dark brown sugar
- 3/4 cup white sugar
- 1 large egg, room temperature
- 3 tablespoons espresso powder (Medaglia d’Oro)
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 2/3 cups unbleached all purpose flour
- 4 ounces Hershey’s mini semi-sweet chocolate chips
- 1/2 cup finely chopped pecans
- Makes 24 regular size cookies
- Heat the oven to 350 degrees F.
- In the bowl of a stand mixer, beat the butter and both colors sugar until fluffy.
- Beat in the egg, espresso powder, salt, and the vanilla extract. Beat until well incorporated.
- Add in the flour, mini chocolate chips, and pecans and beat until blended.
- For regular size cookies, scoop a tablespoon of dough and mound it on a baking sheet. Continue until all the dough is used up. You may have enough to use an additional baking sheet.
- Bake for 11-12 minutes, remove from the oven and cool.